Diversification

Cobbs at Englefield, which is constructed from a series of converted cow-sheds that now form a space featuring a 7,000-square-foot farm shop and café, delicatessen, traditional butchery counter and florist, is set to open on 9th March

Refurbishing and expanding a shop can bring in considerable benefits, but as John Bensalhia finds out, advance planning is key to a successful outcome

The co-founder of Market Halls talks community, new concepts, and what’s to come in food and drink

The Midlands-based food organisations have joined together to launch a new handmade range of meats including bacon, sausages, salami and other charcuterie

Before setting up your stand at a farmers' market, it is wise to consider the logistical and safety aspects it entails. Nathan Brew, technical manager at NFU Mutual Risk Management Services explains more

Loch Fyne seafood counters are planned for Dobbies outlets across the UK as the garden centre operator strikes a partnership deal with the Scottish seafood company

Pearce's Farmshop and Café in Buntingford has opened a pizzeria in a converted horsebox located on its on-site meadows

Are marketplace myths holding back your relationship with new customers? Anna Blewett explores the received wisdom of 'millennials'

The newly elected president of the NFU talks policy, food chains and how to help

A group of Cumbrian companies from the food and drink sector have joined forces to open up new business opportunities and promote the finest food and drink the county has to offer

Eira Roche, cookery school manager from Bodnant Welsh Food Centre, shares some tips for those thinking of launching a cookery school in their premises or who already host classes